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Oyster Sauce

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By Ken Hom

Published 1998

  • About
This very popular and versatile southern Chinese sauce, widely used in Anglo-Chinese cooking, is a thick, brown, richly flavoured concoction, one of the most ancient sauces in the culinary canon. Fresh oysters are boiled in large vats, seasoned with soy sauce, salt, spices and seasonings.
The salty taste of oyster sauce largely dissipates during the cooking process; it doesn’t even taste ‘fishy’ after it has been cooked, but retains its rich and distinctive savoury flavour.
It is usually sold in bottles and can be bought in Chinese grocers and some supermarkets. Search out the most expensive ones; they tend to be less salty, have more flavour, and have less cornflour – their higher quality is worth the price. Cheaper oyster sauces tend to contain msg, as well as other additives, to make up for fewer oysters.

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